Print

Cozy Slow Cooker Chicken Enchilada Soup Easy Recipe with Crispy Tortilla Strips

slow cooker chicken enchilada soup - featured image
Print Recipe

A warm, comforting slow cooker chicken enchilada soup featuring tender chicken, bold flavors, and crispy tortilla strips for a satisfying crunch. Perfect for busy weeknights and cozy gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen or canned corn kernels, drained
  • 1 (10 oz) can diced tomatoes with green chilies
  • 4 cups low sodium chicken broth
  • 1 cup canned red enchilada sauce
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (optional)
  • For the crispy tortilla strips:
  • 4 to 6 corn tortillas, cut into thin strips
  • Vegetable oil or avocado oil for frying or tossing before baking
  • Pinch of salt

Instructions

  1. Rinse and pat dry chicken breasts or thighs. Chop onion finely and mince garlic cloves. Drain and rinse black beans and corn if canned. Set aside.
  2. Place chicken in the bottom of the slow cooker. Add chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, corn, onion, garlic, chili powder, cumin, oregano, salt, and pepper. Stir gently to combine, keeping chicken mostly submerged.
  3. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken is tender and easily shredded. Avoid lifting the lid frequently.
  4. Shred the chicken directly in the slow cooker using two forks. Stir well to mix shredded chicken into the soup.
  5. Add fresh lime juice and chopped cilantro if using. Taste and adjust seasoning as needed.
  6. Prepare crispy tortilla strips by cutting corn tortillas into thin strips. Heat about ¼ inch of oil in a skillet over medium heat or preheat oven to 400°F. Fry strips in batches until golden and crisp, about 2 minutes per side, or bake tossing with a little oil for 10-12 minutes until crispy. Drain on paper towels and sprinkle with salt.
  7. Ladle hot soup into bowls and top generously with crispy tortilla strips. Garnish with extra cilantro or sour cream if desired.

Notes

For a brighter flavor, add extra lime juice before serving. If soup is too thick, stir in more chicken broth. Toast chili powder and cumin in a dry pan before adding to enhance aroma. Keep tortilla strips crispy by adding them just before serving. For a baked version of tortilla strips, toss with oil and bake at 400°F for 10-12 minutes. Rotisserie chicken can be used by adding shredded chicken in the last 30 minutes of cooking.

Nutrition

Keywords: slow cooker, chicken enchilada soup, crispy tortilla strips, easy dinner, comfort food, crockpot soup, Mexican soup, healthy soup

Find it online: https://fuzzyforker.com/cozy-slow-cooker-chicken-enchilada-soup-easy-recipe-with-crispy-tortilla-strips/